Pollock in sour cream filling in a frying pan with onions and carrots

If frozen pollock is used for cooking, it must be thawed at room temperature in advance.
With scissors we cut off the fins and tail. We remove the black film from the abdomen so that the fish does not taste bitter. Thoroughly wash the pollock under water, while well cleaning the surface of the carcass to clean it of fine gray scales.
Dry pollock, cut into portions. Put them in a suitable container, salt, add herbs, spices, if desired, and mix. We leave the fish to marinate for 20 minutes.
Meanwhile, we peel the vegetables, wash them. Carrots are crushed on a coarse grater. Onions are cut into thin half rings. Fry the vegetables in a frying pan with the addition of vegetable oil until half-cooked. Then we spread the prepared pollock to the vegetables. We dilute the sour cream with water, mix and pour the fish with vegetables. Let it boil, add salt if necessary.
Simmer the fish for 15-20 minutes. Turn off the fire, let it brew under the lid for 5 minutes and immediately serve with a side dish of potatoes or cereals.
Bon appetit!

When cooking fish, you need to monitor the time and intensity of boiling. It is important not to over-dry the fish so that it does not separate from the bones and the pieces do not fall apart. Fish should always be cooked at a low boil.
Sour cream can be used of any fat content. It will soften a little dry pollock meat and give a delicate creamy taste.
Seasonings and spices can be used any to taste, suitable for cooking stewed fish. They will give the fish an additional taste and aroma. For lovers of spicy taste, you can add any pepper, lemon pepper will be especially appropriate.

Everyone knows about the usefulness of fish. And pollock is not devoid of useful properties. It contains calcium, phosphorus, iron, iodine, magnesium, as well as polyunsaturated fatty acids. In addition, this fish contains a minimum of fat and does not contain carbohydrates, so it is indispensable in dietary nutrition.